A familiar face in an unfamiliar place 🇲🇾 It was supposed to arrive in April if it wasn’t for the lockdown.
Both Yamadanishiki and Omachi are somewhat identical in style. Fresh and vibrant, pretty fragrant as well, revealing a gorgeous mixture of freshly mown grass, herbs and melon. Not to mention, it was pack with minerals, accompanied with an acidity that was thrilling, but a tad bitter on the finishing, almost grapefruit-like in bitterness, though it eventually fades off after a couple of minutes in the glass.
What elements set them apart? The Yamadanishiki was a tad sweeter, softer and modern in style, whereas the Omachi was more balance, complex and virile.
Personally, I would love to age it and see how things pan out.
PS: Swipe left to check out those lovely effervescent.
Fun fact: Kuheiji is one of the first nihonshu to be listed in a 3 Star Michelin Restaurant and the FISRT and ONLY sake brewery to produce wine in Morey-Saint-Denis, Burgundy.
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#醸し人九平次#乗醸造#日本酒#雄町#山田錦#純米大吟醸#酒#愛知県#愛知#中部地方#地酒#清酒#ソムリエ#사케#kuheiji#eaududesir#sauvage#nihonshu#sakesommelier#sakesommelier - 13 minutes ago

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